How To Convert A Recipe Into A Pressure Cooker Recipe
I’m often asked how to convert a recipe into a pressure cooker recipe. So the last time I converted a recipe to make in an Instant Pot, I wrote down the steps. Today I’m sharing my tips for converting recipes to make in electric pressure cookers.
Before you convert a recipe, ask yourself: Is the recipe a good choice for the pressure cooker?
The first step is picking a recipe that is well suited to the pressure cooker. The pressure cooker requires liquid to achieve pressure. So ideally the recipe will have some liquid in the recipe already. Slow cooker recipes, soups, meats, legume and grain recipes are generally easily adapted to the pressure cooker.
If you want a crispy, fried coating on your meat or veggies, pressure cooking is not the best method. If you’re cooking meat that’s very lean, or expensive and tender already, the pressure cooker is probably not the best method for cooking that meat.
The pressure cooker excels at taking tough, fatty meats and turning them into tender, succulent meat. It excels at making soups quickly that taste like they’ve simmered all day long.
It’s also perfect for cooking root vegetables. Two of my favorite vegetables to cook in the pressure cooker are potatoes for potato salad and spaghetti squash. It’s the only way I cook rice now, and it makes cooking dry beans a breeze.
How do I know what cook time to use when I convert a recipe?
The next step is determining cook time. Ideally, you can find a similar recipe online or in a cookbook and use the cook time used in that recipe. Then change the ingredients to use the ingredients from the recipe you’re adapting.
If you can’t find a similar recipe, then use a reliable chart to find the cook time for the main ingredient in your recipe. I often use the charts in Pressure Cooker Perfection from America’s Test Kitchen, Vegan Under Pressure by Jill Nussinow, and Hip Pressure Cooking by Laura Pazzaglia. Hip Pressure Cooking also has helpful cook time charts online.
As a starting point when adapting a recipe, I reduce the cook time of meat recipes cooked in the oven or on the stove by two thirds. For pasta I reduce the cook time by one half.
What if the ingredients have different cook times?
If you’re cooking a dish with meat, the size and shape of the meat matters more than the volume of the meat. A big 3 lb. whole roast will take much longer to cook than 3 lbs. of the same roast cut into bite size pieces.
Can you cut the meat so the cook time matches the cook time for other ingredients? For example, small bite size pieces of chicken breast have the same cook time as white rice. So cutting the chicken into bite size pieces lets you cook the chicken and rice at the same time.
If they don’t have similar cook times consider cooking the longest ingredient first, then adding the vegetables, such as potatoes and carrots and cook for a few minutes longer.
For example, if you think the meat will take 50 minutes to pressure cook and your vegetables 6 minutes, cook the meat for 50 minutes and release the pressure. Add the veggies, put the lid back on, bring the pot back to pressure and cook for an additional 6 minutes.
You may be able to wrap quick cooking items in tin foil or put a pot on a trivet on top of the longer cooking item to slow down the cooking time.
How much liquid should I use when I convert a recipe to a pressure cooker recipe?
Generally 1 cup of liquid. If you’re using ingredients that contain lots of water, such as chicken, fruit or vegetables, you may be able to use less liquid.
Since there’s very little liquid loss when you pressure cook, you generally have to reduce the liquid in recipes like soups and braises so you don’t water down the flavor.
My Pressure Cooker Thai Chicken Thighs recipe is adapted from a slow cooker recipe from 365 Days of Slow Cooking. There’s slightly less than 1 cup of liquid in the recipe, but because chicken releases lots of liquid while it cooks, there was no need to change the amount of liquid. However, I was able to reduce the cook time from 6 hours to 9 minutes!
What ingredients shouldn’t I use in the pressure cooker?
If there are thickeners, such as corn starch or flour, in the original recipe, make a slurry and add them after pressure cooking. An example of how to make a corn starch slurry is my popular Beef and Broccoli recipe.
Don’t flour your meat before browning it. It can create a layer on the bottom of the pressure cooking pot that will prevent it from coming to pressure.
Generally, add dairy products and cheeses after pressure cooking.
Should I do a natural or quick pressure release?
Meat generally benefits from a natural release but if you’ve got pasta or vegetables in the pot and you’re worried about overcooking the ingredients, use a quick pressure release. For more information visit my Quick Pressure Release or Natural Pressure Cooker Release post.
Keep a notebook of tips when you convert a recipe for the Instant Pot.
Cooking in an Instant Pot or other electric pressure cooker is easy, but you’ll want to make notes when you convert recipes to make in one.
Write down notes so you’ll know what changes you made and can tweak the recipe the next time you make it. Or, if you’re cooking from a cookbook, I’ve started writing notes in the margins so I can duplicate what changes I made.
Once you’ve adapted a couple of recipes, it gets easier. You learn to trust your instincts and use your senses.
If you’d like to print this post to keep in your notebook, I created a printable pdf version.
Now, it’s your turn. I’d love to hear your tips and tricks. If you have a tip that helps you convert a recipe, please leave a comment. If I didn’t answer your question about converting a recipe, leave me a comment too and I’ll do my best to answer it.
Thanks!
If you’re new to using the Instant Pot, be sure and check out my posts on Which Instant Pot Button to Use and Quick Pressure Release or Natural Pressure Cooker Release.
I’m adding a great suggestion by one of my long-time Pressure Cooking Today readers. She suggested new users make several reliable recipes written for the pressure cooker before trying to adapt their favorites to the pressure cooker. “Better to experience some sure success before riding the bike without training wheels, so to speak.”
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To prevent runny stews requiring corn starch to thicken, would it be ok to put less stock in the stew and put a cup of water on a trivet above the stew to produce pressure in the instant pot?
Hi Liz – you could cook the thick stew pot in pot on a trivet above water but you’d get a burn notice doing it the other way around.
I’m trying to make Creton in the Instapot but not having any luck. I would greatly appreciate any help.
Hi Karen – I wasn’t familiar with Creton so I Googled it and found this recipe http://janesadventuresindinner.com/2013/10/a-french-canadian-treat-creton.html which you can combine with my ground beef taco recipe https://www.pressurecookingtoday.com/easy-instant-pot-ground-beef-tacos/ I would add the chicken broth, diced onion, and spices on the bottom of the Instant Pot place the pork on top and pressure cook for 3 minutes. Release the pressure and stir in the milk. Select saute and adjust it to less and break up the pork as it cooks stirring frequently until the pork breaks down and is the consistency you like.
How do I convert IP recipes to stove top pressure cooker? I’ve done searches, but can’t seem to find any info on that.
Hi Shalom – stovetop pressure cookers generally cook at a higher psi than electric pressure cookers, so electric pressure cookers come to pressure slower than stovetop pressure cookers – for that reason, for short cooking times you don’t need to make any change in the cook time. For longer cook times, reduce the cook time by about 15% – 20%. Electric pressure cookers don’t start counting down the time until they are at pressure, so start your timing when your stovetop pressure cooker is at pressure.
Electric pressure cookers regulate the pressure very effectively, so you may need to add additional water/liquid to the recipe if your stovetop pressure cooker loses more liquid as it cooks.
Hello! I have a spaghetti and meatball soup recipe that I usually cook on the stovetop that I am wanting to convert to IP. I have an 8 quart pot. The recipe is:
2 cloves of garlic
1/4 cup of fresh parsley
1/2 cup onion
1/4 cup of tomato sauce
1 lb ground beef
one egg
1/4 cup bread crumbs
1/4 cup parmesan
7 cups chicken broth
1-2 cups water
9 oz of pasta of choice (I do penne or farfalle)
salt and pepper to taste
You make 36 small meatballs with the ground beef, 1/2 the onion, 1 clove garlic, egg, parmesan cheese, 1/2 parsley. While making the meatballs, you simmer the tomato sauce, broth, water, remaining onions, garlic and parsley. Then, place the meatballs into the broth at a gentle boil for about ten minutes. Then add pasta and cook according to directions.
I have read several articles, and I am just not sure how to convert this. Should I put all ingredients in except the pasta and cook it on a soup setting, and then quick release, add pasta for 2 minutes and slow release? Should I cut back on my liquids? There is definitely alot of evaporation and absorption of the liquid during stovetop cooking. I LOVE this recipe and need help!
Thanks!
Hi Deanna – I would cook the meatballs at the same time as the pasta similar to this spaghetti and meatball recipe https://www.pressurecookingtoday.com/spaghetti-and-meatballs/ Use the cook time based on the pasta you choose https://www.pressurecookingtoday.com/how-to-cook-pasta-in-the-instant-pot/ Use enough liquid to cover the pasta and then after cooking you can add more broth if necessary and make a note of how much you added for next time.
I’m trying to convert a chili recipe.
1 onion
1/4 cup chili powder
1 tsp salt
1 tsp pepper
2 tbsp red pepper
2 tbsp sugar
1 can bush’s chili beans
1 can crushed tomatoes
1 jar chili sauce
1 16 oz can tomato sauce
1 6 oz can tomato paste
1/2 can beer
3 lbs ground beef
2 cups elbow noodles
The recipe says to brown the burger and onion and then you basically simmer everything else on the stove for at least 3 hours.
Do I need to change the liquid quantities for my Instant Pot? And when would I add the noodles?
Hi Ashely – here’s my version of chili mac that you can use as a guide https://www.pressurecookingtoday.com/tex-mex-chili-mac/ since yours contains more tomato ingredients, you’ll want to add them last and don’t stir them in. So add 1 cup water, 1/2 cup beer, spices, and noodles after browning your burger and onion, then add your beans, tomatoes, chili sauce, tomato sauce, and tomato paste on top of the noodles and don’t stir.
Excellent tips.. I am attempting to convert an instant pot stew to a cuisinart electric pressure cooker …
Ingredients:
1 medium yellow onion diced
3 stalks celery diced
1 cup carrots diced
8 ounces crimini mushrooms sliced
1 cup wild and brown rice blend (Bob’s Red Mill)
1/2 cup green lentils
3 cups vegetable broth
3 cups unsweetened plant milk
4 cloves of garlic minced
2 tablespoons Dijon mustard
1 tablespoon low sodium tamari
3 teaspoons savory or thyme
2 teaspoons poultry seasoning
2 bay leaves
1 teaspoon fresh cracked black pepper
Set aside for later:
3 cups lacinato kale coarsely chopped
1/4 cup whole wheat flour
1 1/2 cups unsweetened plant milk
Instructions:
1. Add all ingredients to the instant pot – use the soup setting – 30 minutes – and allow to naturally release.
2. Remove bay leaves.
3. In a small saucepan slowly combine and whisk steadily: whole wheat flour and unsweetened plant milk.
4. Whisk flour and plant milk into a roux until thickened – remove from heat – stir into instant pot stew – then add the kale. Close lid and let sit for 5 minutes.
5. Serve with greens and whole grain bread
Any suggestions would be appreciated. Thanks, Bev
Hi Bev – Instant Pot recipes should work in your Cuisinart pressure cooker without making any changes. Just set it for high pressure and 30 minutes.
I have a bread recipe that calls for a yogurt function and I don’t have one
what button can I use instead
Hi Gaye – this post https://marginmakingmom.com/proof-dough-instant-pot/ talks about proofing your bread dough without a yogurt button. You can also proof bread dough in your oven with the light on.
Hello! I’m making a recipe tonight called Smoky Coffee Rubbed Pulled Pork with a boneless pork roast that is seasoned with a rub for several hours and then cooked in 1 cup of apple cider and onions. The recipe has me placing it in the conventional oven covered for 3 1/2 hours at 300 degrees then uncovered at 425 degrees to roast for 15 minutes. How can I convert this to an instant pot recipe and for how long? Would I use high pressure? It’s meant to be cooked slowly so I’m unsure. Thank you!
Oh and the pork roast is almost 3 1/2 pounds if that helps. Thanks!
Hi Mindy – here’s a link to my pulled pork recipe https://www.pressurecookingtoday.com/easy-pressure-cooker-pulled-pork/ I would cut your roast in half, season it with your coffee rub, then cook it in the cider and onions on high pressure for 75 minutes. If you want you can remove the meat from the pressure cooker and brown it in the oven to get some crisp ends. Then shred your meat and add some of the strained juices as described in the recipe.
I have a stove top recipe for Oxtail Soup I would like to convert to my IP. I have a 6qt. Recipe calls for 3 qts water and simmer for 2 hrs on the stove. What do you think? Thanks.
Hi Denise – I would reduce the water to 2 quarts and use a 40 minute cook time.
I want to convert an insta pot recipe to crockpot recipe because I don’t have an insta pot. The recipe is a white chicken chili recipe. In the insta pot it’s cooked for 20 min. How long would I cook it in the Crock-Pot?
Hi Esther – most crockpot chicken chili recipes that uses boneless skinless chicken breasts cook on LOW for 8 hours or on HIGH for 3-4 hours.
Hi there,
I’m trying to make bone broth in my 5 litre pressure cooker and I was wondering how long to cook my broth for. Normally, you’d cook something like this for 24 hours (if not longer), but I understand that in a pressure cooker it takes only a few hours.
If I fill up my pressure cooker to the indicated maximum, would it be safe to keep it going for 3-4 hours? Or should I check the amount of liquid left every couple of hours or so?
Many thanks for your help and suggestions!!
Hi Maria – typically you’ll cook bone broth for 2 hours in the pressure cooker, but you could keep it going for 3 to 4 hours without checking the liquid level.
I was looking at this to make at work and wonder if I can do it in an electric pressure cooker. Yes, I know it is not real etouffee.
Easy Crawfish Étouffée
INGREDIENTS:
1 – stick of Real Butter (salted)
1 – bag of Seasoning Blend (like Pictsweet brand – onions, peppers and seasoning) aka Holy Trinity mix in cajun/creole cooking
2 Tbsp minced garlic
1 – can of Cream of Celery soup
1 – can of Golden Mushroom soup (Golden Mushroom is preferred)
3 – small (8 oz) cans of tomato sauce OR 1 small can of tomato paste.
1 – carton (1-2 cups) of Vegetable stock (or chicken stock/broth) *Start off with 1 cup and add more if needed. The consistency of the Étouffée should be gravy like, not soupy thin*
1 – 1lb package of frozen crawfish or fresh (can substitute for shrimp)
Salt, pepper, Cajun seasoning of choice, garlic powder, onion powder (all optional) *season to taste*
Few dashes of hot sauce (optional)
Green onion chopped for garnish (optional)
INSTRUCTIONS:
1. Sauté the Season blend mix and garlic in a stick of butter until tender.
2. Add can of cream of celery and can of golden mushroom and 3 cans of tomato sauce.
3. Add vegetable stock and all seasonings to taste.
4. Mix well with a wisk and cook on medium for at least 1 hour.
5. Last 15 minutes of cooking add the 1lb of crawfish and cook for another 15 mins.
6. Taste before serving you might have to tweak your seasonings
Hi Jackie – the first cooking time is to marry the flavors and thicken the sauce but you won’t get that in the pressure cooker. Cream soups and tomato sauce can cause a burn notice when used in the pressure cooker. I would turn the recipe around and pressure cook the crawfish in 1/2 cup of stock after sauteing the seasoning mix and garlic in the butter. Then release the pressure, add the soups and tomato sauce and seasoning and use the Saute function adjusted to low to simmer the sauce until it’s the consistency you want. I’d try a pressure cook time of 5 minutes with a quick release. Let me know if you give it a try.
I have an Instant Pot Duo 8 qt. Most recipes I find are made for the 6 quart model. Do I have to adjust them in any way for the 8 quart?
Hi David – you don’t have to adjust them if there is enough liquid in the recipe. So most soups, pasta recipes, bean recipes, etc. have lots of water and don’t need to be adjusted. Something that has a minimum amount of liquid like many chicken recipes, this one, for example, https://www.pressurecookingtoday.com/pressure-cooker-honey-sesame-chicken/, you could double the recipe or just double the sauce part of the recipe. Here’s a good guide from Instant Pot https://instantpot.com/the-secret-to-making-the-most-of-a-mini-or-8-quart-instant-pot/
That’s awesome content! Thank you for sharing your ideas and experience!
Hi! What a great article. I’m struggling to work out if/how to convert this recipe which I’ve never made before and wouldn’t have time ti trial before my guests arrive 🙁 Any advice would be very apprecited!
“Brisket”-style Jackfruit
2 x 28 oz cans crushed tomatoes
¼ cup brown sugar
2 Tbsp honey
¼ cup apple cider vinegar (or juice of approx 2 lemons)
½ cup water
½ cup red wine (can also be grape juice or kiddush wine)
1 chopped onion
3 garlic cloves
2 x 20 oz. cans jackfruit, drained
Directions
Combine crushed tomatoes, brown sugar, honey, apple cider vinegar, water, wine, onion and garlic in a large pot over medium high heat.bring to a boil and add jackfruit.
Reduce heat to low-medium and cover pot.
Cook for 30 minutes over low-medium heat.Remove cover and test whether you can break up the jackfruit using the back of a wooden spoon. If the jackfruit isn’t tender enough to pull, cook for about another 15-20 mins or until tender.
Hi Melissa – I would cook the jackfruit with all the other ingredients except the crushed tomatoes for 5 minutes on high pressure. Then do a 5 minute natural pressure release and quick release the remaining pressure. Stir in the crushed tomatoes and use the saute function to finish cooking the jackfruit until it’s as tender as you’d like. If you can adjust your saute function to low (simmer) and stir it frequently so it doesn’t burn on the bottom. Let me know how it goes. I’ve never had a dish like this one.
Thanks for this! I’m using this for a dinner party tonight and I don’t really want to be tinkering around right before the main course. Do you think that if i cook it all in advance as above and then use the keep warm function about an hour before I’m ready to serve the tomatoes will cause an issue?
Yes, I think you can make it an hour ahead and use the Keep Warm function until it’s time to serve. I do think adding the canned tomatoes before pressure cooking would create a sauce that’s too thick to come to pressure. Better to add them after pressure cooking.
Yep, based on my reading about the risk with tomatoes that makes sense. I’ll do as you suggested with the cooking process including cooking the tomatoes at the end instead of at the start. I’ll then put it on keep warm an hour before the main course. Thanks ever so much!
Well, it turned out ok, but the sauce was rather liquid-y and the flavour wasn’t as developed as I had expected. I ended up reheating the leftovers for dinner one night by simmering for a while in a normal pot and the sauce thickened and tasted more punchy. Not sure how to adjust for next time to make it come out right with my multi-cooker.
I wonder if keto chicken could be made in an insta pot… 4 chicken breasts siting in 1/2 cup heavy whipping cream 4 tbs butter and seasoning baked at 275 F for about 3 hours.
Hi Michael no, you need a thin liquid for the pressure cooker to come to pressure. You can pressure cook the chicken in chicken broth and then drain the broth and use the saute function to simmer it in the butter and cream. You can get fall apart chicken in about 20 minutes, although I would recommend boneless skinless chicken thighs because they are much more tender and juicy when pressure cooked.
Converting my vegetable beef soup recipe
Using: 8qt Duo Plus
(This will be meal #2 in the IP)
• Chuck Roast, 1.25 lb, bite-size pieces
• Onion, 1, chopped
• Baby Carrots, 1/2 small 16oz bag, bite-size pieces
• Potatoes, 1/2 5lb-bag, little larger than bite-size pieces
• Whole peeled tomatoes, 4-28oz cans, hand crushed and their liquid
• 2 28-oz cans filled with water*
• Lima beans, 16-oz frozen, 1, rinsed & drained
• Peas, 16-oz frozen, 1, rinsed & drained
• 1-2 tsp sea salt & fresh crushed pepper & a few bay leaves
*I read in Ultimate IP Cookbook regarding converting recipes: To prevent ‘plastic liquid’ from tomato’s high viscosity and provide enough liquid to bring the instant pot up to pressure, to add a 2:1 ratio of water for Diced canned tomatoes. By my calculation: my hand crushed (4-28oz whole peeled) tomatoes:to (2 cans) which would be 7 cups of added water?
So, my plan is to:
• sauté the meat until mostly done;
• add fresh veggies (onion, carrot, potatoes) and lightly sauté until just before the onions begin to sweat;
• add tomatoes, limas & peas, and salt & pepper;
• add water and quick stir;
• Press the ‘Soup’ button & start
• Ready in about 20-40 minutes?
Bad plan? Needs to be tweaked? Too much water? Enter a cooking time? Enter a pressure level?
Normally made on the cooktop, in a 10qt stockpot, double the ingredients listed above, and WITHOUT Any Added Water; simmers about 2 hours on medium low too low, once the soup becomes steamy – but not boiling.
Hi Sam – here’s my recipe for beef stew https://www.pressurecookingtoday.com/beef-stew-in-the-pressure-cooker/ which has similar ingredients. I use a 10 minute cook time. I think your tomato to water ratio sounds just right.
I’ve got a chili recipe I’m trying to convert. It says to add 6 cups of beef broth and to let simmer for a minimum of 3 hours, (5 lbs beef for the meat) as well as adding half a beer while cooking. I’m wondering how to convert it (full recipe at https://imgur.com/gallery/f8Ex8) and I’m thinking reduce the water in the making of the broth to 1 half cup, use the half a beer, and add those together with the beef bullion. Would that work? And if so, how much time should I pressure cook it for?
Hi Dana – yes, 1/2 cup of broth and half a beer will be plenty of liquid. I would use a 25 minutes cook time and a 10 minute natural pressure release. DO NOT ADD the flour before pressure cooking. You always thicken after pressure cooking. Make a slurry with some flour at the end, or you can thicken it like I do in my chili recipe in my cookbook and thicken it with crushed tortilla chips. https://amzn.to/2tDQMi2
I have frozen stuffed cabbage rolls…it says steam in oven 45-50 minutes. I found a recipe for fresh stuffed cabbage for 7 minutes…so I was thinking putting the frozen in with sauce for 15 minutes w/ 5 minute natural release?
Hi Bo – with something like cabbage rolls, that aren’t very thick, generally you don’t have to add any extra cook time. It will just take longer to come to pressure.
I am trying to convert this recipe… would it be possible?
Ingredients
1 pound top sirloin steak, cubed
1 teaspoon sweet or smoked paprika
salt and fresh ground pepper, to taste
2 tablespoons vegetable oil, divided
3 tablespoons low sodium soy sauce
1/4 cup water
4 cloves garlic, minced
2 tablespoons honey
1 tablespoon sesame seed oil
1 tablespoon rice vinegar
1/2 teaspoon dried oregano
1 tablespoon cornstarch
sesame seeds, for garnish
sliced green onions, for garnish
Instructions
Cut up steak into 1/2-inch to 1-inch cubes.
Season with paprika, salt, and pepper; set aside.
In a mixing bowl combine soy sauce, water, garlic, honey, sesame seed oil, rice vinegar, oregano, and cornstarch; whisk until thoroughly combined. Set aside.
Heat 1 tablespoon vegetable oil in a cast iron skillet over medium-high heat until hot.
Add 1/2 of the steak cubes to the hot oil and cook for 2 minutes per side, or until browned and done. Remove from skillet and repeat with the rest of the steak cubes, adding extra oil as needed.
Remove all steak bites from the skillet and set aside.
Give the previously prepared honey garlic sauce a good stir with a whisk and pour 1/3 of the sauce into the hot skillet; scrape up the browned pieces from the bottom of the pan.
Add the steak bites back to the skillet and pour the rest of the sauce over the steak; cook for 1 to 2 more minutes, or until sauce starts to thicken.
Remove from heat.
Transfer steak bites to a plate and drizzle with the pan sauce.
Garnish with sesame seeds and sliced green onions.
Hi Jackie – you would make it similarly to this recipe https://www.pressurecookingtoday.com/pressure-cooker-beef-and-broccoli/ although you’ll need to increase the water to 1/2 cup so you’ll have enough liquid to come to pressure (or you could just double the sauce ingredients so it’s more flavorful.) Always thicken after pressure cooking, so don’t add the cornstarch to the sauce until after cooking.
I have a Coney sauce I make includes raw hamburger, 2 cups ketchup, 2 cups water 2tsp vinegar bring to boil then ssimmer an hour how would I convert this
Hi Cheryl – I would reduce the water to 1 cup and 1 cup ketchup and cook it similarly to this https://www.pressurecookingtoday.com/pressure-cooker-old-fashioned-chili-dog-sauce/ After pressure cooking you can add more ketchup and use the saute function to thicken the sauce to your desired consistency, stirring frequently.
I have a pork loin that says to bake for 35-40 minutes in the oven. So would I sauté it then pressure cook it for 20 minutes?
Trying to figure out just how long to pressure cook meats that are already prepared from the store. If I cut the pork Loin in half would I pressure cook it for a shorter time?
Hi Betty – typically you’d use 1/3 of the cook time. So for a pork loin which is pretty lean, I’d try 11 minutes with at least a 10 minute natural pressure release.
Hi,
I’m trying to convert a casserole containing sausage, sliced potatoe, sliced carrot, rice, onion, peas and tomato soup and water. Original recipe states 1-1/2 to 2 hours @ 350F.
Hi Tyler – I would make it similar to this recipe https://www.pressurecookingtoday.com/pressure-cooker-vegetable-beef-and-rice-soup/
Hi!
I am trying to convert my favorite spaghetti sauce recipe to the pressure cooker. I am new to the pressure cooking and have only used it twice. So I am just not sure if its possible.
When i make my sauce on the stove
I brown 1 lb of ground beef and add 1 large can of tomato sauce usually about 30oz and 2 cans of water 60oz and some seasoning. Then I simmer on low for 4 hours or so until it gets thick.
Is that possible to convert to a pressure cooker recipe?
Thank you so much for your help!
Hi Candace – you can cook the sauce in the pressure cooker because you have a large amount of water to create the steam to bring it to pressure, but it won’t reduce and thicken while pressure cooking. You would have to use the saute function to thicken it. Although it may be easier to maintain a low simmer on the stove.
Hi Barbara,
I’m a young cook just got a crock pot multi pot for the holidays and have been trying to convert as many recepies as possible since my boyfriend of 10 years is starting his master’s program and I’m starting my cosmetology program soon. Once recipe I’ve been worried about is my great grandmas fra diavolo sauce. Normally I put whole peeled tomatoes with seasoning on stove stop bring to boil reduce to summer then throw it in the oven for an hour. It’s my boyfriend’s favorite recipe but with our busy lives right now I just don’t have time to make it for him. If I try making it in the pressure cooker how long would that take? Thank you so much in advance.
Hi Tatiana – if the peeled tomatoes have enough liquid in the can, you could pressure cook them for 5 minutes instead of simmering on the stove, but to reduce it so the flavor concentrates as it does in the oven, you’d have to use the saute function and I’m not sure it would be significantly faster or better than the oven.
Thank you! I tired it and unfortunately it doesn’t build the flavors the same. Some old school recepies you just gotta put in the time and love. But I did make a old family recipe of chicken praprikash and it came out just as amazing
I have a easy ground beef recipe I typically do on the stove top. It’s 1# ground meat (I use venison) brown it . Add 1/4 C flour and water to make gravy, add 1/4 cup sour cream mix well. 1Tbsp Beef Bouillon & dill. Make noodles to go in it. Can this easily be converted to instant pot?
Hi Laura – I would brown the ground beef, remove the grease if necessary, add the noodles to the browned ground beef, add water and bouillion or beef broth to cover the noodles. Stir in dried dill. Pressure cook on high pressure for 1/2 the package time minus 1 minute. Quick release and stir in the sour cream. The noodles should absorb most of the water, so you probably don’t need to thicken it with the flour, but you can if necessary. Let me know how it goes. https://www.pressurecookingtoday.com/how-to-cook-pasta-in-the-instant-pot/
Hello,
Using IP Duo60 Plus
I have a Hawaiian ribs recipe passed down from my grandmother (I’m a senior now) and wondering if there is enough liquid in the sauce to make it in the main pot or should I use the pot in pot method. Ribs are sauteed and then the sauce is poured over and simmered on the stovetop for a couple hours. The sauce is 1 C ketchup, 1/2 C vinegar, 1/2 water, other ingredients brown sugar, dry mustard, black pepper, paprika, sliced onion, worcestershire sauce, tabasco & green peppers. Pineapple tidbits are added at the end. Or might there be another setting better suited for this recipe? Also depending on cooking method, can you advise the cooking time.
Many thanks.
Hi Laura – I think there is enough liquid. It is similar to my sweet and sour ribs recipe https://www.pressurecookingtoday.com/sweet-and-sour-country-style-ribs/ You can use that recipe as a guide. https://www.pressurecookingtoday.com/sweet-and-sour-country-style-ribs/
I make a dish called calico bean bake. It has 5 types of canned beans, cut up pieces of ham and cheese. In the oven it cooks for an hour at 350. Would the instapot be about 20 minutes?
Hi Missy – it doesn’t sound like there’s much liquid in the recipe? You could cook it pot in pot for 20 minutes. https://www.pressurecookingtoday.com/how-to-use-the-pot-in-pot-method-in-your-pressure-cooker-instant-pot/
Hi!
I was trying to convert some casseroles in the oven to pot in pot in my IP. Would I still do the cook for 1/2 to 3/4 less time? The recipe I wanted to do had cooked pasta and cooked chicken topped with cream soup and baked at 350 for 30-35 mins. So would I put it in the pan (sitting on the trivet with one cup water in the IP) for about 10 minutes? Or would that turn my pasta to mush?
Thanks for helping!
Hi Sarah – I think 10 minutes sounds just right.
Hello! I have a go to chili recipe that normally simmers on the stovetop for 4 hours. How long do you think I should do in the instant pot in order to have a successful conversion? Thanks!
Hi Jessica – I’m assuming it’s a chili with chunks of stew meat? I like to cook the meat without the vegetables first for 10 minutes, do a 5 minute natural release and then add the vegetables and cook for 2 minutes more. If you like your vegetables a little more soft, you can add a minute or two. The recipe is my my cookbook https://amzn.to/2OhsRkC
Hi Jessica,
I just got a Farberware 6 qt programmable 8 in 1 pressure cooker.
I want to make the bagged Vigo Red Beans and Rice.
I’m supposed to add 3 1/2 cups of water bring to a boil, plus 1 Tbsp of butter, and package of beans and rice, bring to a boil one minute, cover reduce heat and cook for 20-25 min on the stove.
How long would I cook it for in the pressure cooker?
Hi Sherry – I have a shortcut Red Beans and Rice recipe in my cookbook that uses an 8-ounce package of red beans and rice. I used 2 1/2 cups of water and cooked it for 13 minutes with a 10 minute natural pressure release. Page 144 https://amzn.to/3cxMpwj
Hi, I’m and asian, I just bought my instant pot ultra and want to cook fish sardines. My recipe calls 1 and half hour to cook in old pressure cooker model do I need to lessen the time if I will use my instant pot? Thanks.
Hi Jaime – no, the Instant Pot cooks generally cooks at a lower psi than a stove top pressure cooker, so you may need to increase your cook time slightly by 7~15%.
Hi Barbara..
In January, I moved from Cali to Missouri with my wife to follow in May.. I’m staying with my daughter who bought a different (cheaper) brand of electric pressure cooker.. I immediately ordered your book and we have been having fun making all kinds of meals.. For me personally, I have wanted an Instant Pot for many reasons.. Today, on Facebook, you posted that Amazon has a “Lighting Deal.” I bought one immediately.. Now, when my wife gets here and we have our own place, I will be following you even more closely.. I want to become really good at Instant Pot cooking and your site, tips and advice will get me there.. Thank you for all this information.. :O)
Thanks! That’s great you were able to get the deal! Good luck with the move. Sounds like you’re already off to a great start with pressure cooking. Have fun!
Hello, I recently bought a instipot and I am anxious to try some new recopies. We love scalloped potatoes and ham and my recipe calls for cream of mush soup and some milk and I bake for 1 1/2 hrs. How do I convert this to the instipot? Thank you for your help.
Hi Anne – Use my au gratin potato recipe https://www.pressurecookingtoday.com/cheesy-potatoes-au-gratin/ as a guide and stir in cream of mushroom soup after pressure cooking.
Hi Barbara , i have just bought a pressure king, i have only had one disaster!! My beef stew came out with no juice i did follow recipe but also added some diced new potatoe and sliced carrot i added 650ml of stock and cooked for 30 mins on stew . I think maybe potatoe made it to thick ?????
Also i wanted to cook a chicken recipe , it says 8 bone in chicken thighs, could i use 4 chicken legs instead , bought legs by mistake .
Thankyou x
Hi Linda – I don’t think adding potatoes and carrots caused the problem. Sounds like you probably didn’t have a good seal and lost too much liquid as it cooked. Be sure you’re not seeing steam coming out around the sides of the lid and that your valve is in the closed / sealed position so that steam is not coming out of the valve as it cooks.
Yes, you should be able to substitute legs for thighs in a recipe.
I am trying to make some rosemary infused butter. I generally will melt the butter in a crock pot and let it sit overnight. Can I pressure cook butter and the rosemary to infuse it that way?
Hi Hope – I think you could do it pot in pot covered with foil over a cup of water on a trivet with a natural pressure release.
I have an All-Clad 6 Qt Electric Pressure Cooker. I have 5lbs of 1/2′ sliced carrots that I want to make into a Whiskey Glazed Carrot dish and freeze in smaller portions. 3-4 Minutes with 1/2 cup liquid (broth I presume) seems to be the range for recipes of 1-2 lbs but I am not clear from a technical perspective if I can increase the amount in a batch as I have the 6 Qt and whether the time remains at 3–4 min or not. Also I have a steam function or should I use the pressure cook function?
Hi Howard – the more carrots/liquid you have in the pot, the longer it will take to come to pressure. So you may have to reduce your cook time. The steam function is a pressure cooking function. The main difference with using the steam function is that it assumes the food is on a rack and won’t burn on the bottom, so it doesn’t cycle the heat on and off as much when it’s coming to pressure.
I have cooked already stuffed pork chops in the oven using the cooking bags. Sometimes they come out with the dressing done but the chops still pink and cold inside. Usually cook for 45 minutes to hour. How can I convert this?
Hi Ann – since they’re stuffed, I would cook them pot in pot after browning them well. Typically I start with 1/3 of the conventional cook time.
I have had a conventional pressure cooker for a long time. Is there a reason to purchase an electric one? Are the cooking times any different?
Hi Peter – the main reason to purchase an electric pressure cooker is convenience. You don’t have to regulate the pressure, the electric ones do that for you. You don’t have to be home when the cook time ends, the pressure cooker will automatically switch to the keep warm setting when the cook time has ended. Stove top pressure cookers cook at a higher psi so on long cooking items, your cook time will be shorter.
Hi there! Thank you for answering queations! I just found a chili recipe and it says to use the chili/bean setting on her Instant pot. However I don’t have that setting in mine. Would a chili use the soup or stew setting? Or just use the manual setting?
Hi Jen – yes, you can use the manual setting instead of any of the pre-set settings. If the recipe didn’t give you a cook time, the default chili/bean time on the Instant Pot is 30 minutes. Have fun!
Thank you bunches for sharing your knowledge!
Hi there. Just got a new pot and would like to make a steamed pudding cake in it. It steams on the stove for three hours. It also has some brandy in it.
Thanks
Hi Debbie – here’s my version https://www.pressurecookingtoday.com/steamed-carrot-pudding-cake/
Hi – I wonder if you could help me? My step mom is a Thai chef and I make a pretty mean version of Tom Kha Gai (chicken coconut soup) that is my go-to favorite recipe when anything ails me. I was looking forward to the shorter cooking time and increased flavors in my new pressure cooker, however when I made it (loosely following a pressure cooker recipe) i ran into challenges regarding timing. I couldn’t add ingredients as I wanted because it would be pressurized and I was unable to open the lid. The end result was a yummy soup with very tender and flavorful chicken – but it was no Tom Kha Gai! It was almost OVER melded, if that makes sense. It was missing the fresh tang that Thai food is known for.
I ended up stirring in some instant tom yum paste I had, adding lime and chili paste – which saved the soup.
I am wondering if I should stir in the “tang” ingredients – the lime and fish sauce – last so that it doesn’t meld with the broth.
So basically would I would cook onion and chicken first (saute with open lid), then add the broth, coconut milk, chili, mushrooms, lemongrass, tomato, ginger, etc and cook for 10-15 minutes, do a quick release, then stir in lime, fish sauce, sugar and cilantro and cook an additional 5 minutes?
Should the tang ingredients be cooked with lid on? Should I allow it to pressurize or will that ruin the tang?
Thank you – your article was very helpful to me!
Hi Julie – I think you’re on the right track with pressure cooking the onion and chicken first – 6 – 8 minutes at high pressure if it’s large pieces of chicken, 3 minutes for diced chicken. Then a 5 to 10 minute natural pressure release, quick release and add the tang ingredients and use the saute setting for 5 minutes. Sounds delicious!
Question. My Mom makes this great,easy chicken. How would you cook this in an IP?
Chicken thighs or breasts
1 tin whole cranberry sauce
1 packet onion soup mix
1/2 c caralina salad dressing.
Mix together, pour on chicken and bake
Sounds odd but really yummy
Hi Lynn – I would cook it similarly to this recipe except https://www.pressurecookingtoday.com/pressure-cooker-artichoke-chicken/ add 1/2 cup water so you have enough water to come to pressure. Then if you want the sauce thicker you can simmer it to reduce the sauce or thicken the sauce with a corn starch slurry.
Hi Lynn, That cranberry chicken sounds good. How many pounds of chicken do you use?
I have made ribs sous vide before & was able to make them just right. However, when I tried making them in the IP, although the flavor was good, the meat just fell off the bone even though I adjusted the way the recipe suggested to make them not so tender (15 mins). I really don’t like the meat to fall off the bone (or what’s the point of ribs?). How would you suggest cooking them in the IP?
Hi Ann – you should try reducing your cook time even more if the meat was still too tender. I’d try 10 minutes and see if they are more to you liking.
Hi I was actually having the opposite problem and was wondering if you could help. I have a pressure cooker recipe but no pressure cooker and all Google comes up with is how to turn a regular recipe into a pressure cooker one.
Its split green pea soup that cooks for 20 minutes in a pressure cooker, do you think youd know how long to cook it in a regular pot? It has 1 1/2 cups split green peas, dried and about 6 cups of liquid. I’m not worried about the other ingredients. If you dont know that’s okay, just thought I’d ask.
Hi Alli – typically pressure cooking cuts the cook time to 1/3 of the time it takes to cook on the stove top. So I’d try 1 hour.
I am new to the instant pot. I have a 6 quart duo, 7 in 1. I have a chili recipe that I want to try in the instant pot . Would this be possible ? If it is , for how long and quick or natural release ? Sande
3 lbs. Hamburger
I can (46 ounces) tomato juice
Chili seasoning
1 can (15.5 ounces) kidney beans
Hi Sande – yes, I would brown the hamburger, add the other ingredients and pressure cook it for about 5 minutes with a quick pressure release. Since there isn’t much evaporation when pressure cooking, you might not need as much tomato juice. You can either reduce it at the beginning or simmer it at the end if there’s too much liquid – use the saute button to simmer it. Have fun!
Thank you ! Should I brown it on the stove or in the instant pot ? Also do I use the pressure cook or manual button and on high or low pressure ? Sorry for so many questions .
No problem – happy to help. Brown it in the Instant Pot using the Saute setting. Use the manual/pressure cook button on high pressure.
I made 2 racks of ribs (just over 6 lbs) in my new Power Cooker XL using 1-1/2 cups of apple juice with about 1/2 tsp liquid smoke in in and chopped onions in the bottom of the pot. I put a rub on the ribs early in the day so it could flavor the meat. I set it on the Stew setting for 20 minutes and let it release naturally. I then covered them well with barbecue sauce and put them on a baking sheet in a 400 degree F oven for 15 minutes. They were awesome! They were so fall-off-the bone tender without being in the least dried out. My son’s family were over to eat them and absolutely loved them (and he is a picky eater!) There were only 2 ribs left!
This is the only way I will make them from now on!
Thank you for posting I will try this recipe soon!
What if your meat is frozen ???? I’m very new at pressure cooking. My grandmother used to do it all the time. I’m afraid to try. She would throw all the food in and have a great meal. But if meat is frozen how much longer ?? More or less liquid added??
Hi Laurie – have you tried bringing your pressure cooker to pressure with just water in the pot. Once you see how non-scary it is, you’ll be more confident. Thin meats don’t need any extra time when cooking from frozen. Thicker meats, like a roast, add 5 minutes per inch. You shouldn’t need to change the amount of liquid when cooking frozen meat unless there’s very little liquid.
About making something with a crispy crust, I saw on Youtube that one lady puts her meats such as chicken wings on a lined cookie sheet and broils some things in her oven after cooking them in the pressure cooker. I know it is an extra step but it sure makes for nice presentation if you have a spouse or kids that won’t eat something that doesn’t look pretty on the plate. Of course, as when broiling anything you stay by the oven and watch to make sure your food doesn’t burn.
Thanks for sharing that tip Melissa! I do this too, especially with something like BBQ ribs https://www.pressurecookingtoday.com/make-ahead-bbq-baby-back-ribs-perfect-for-tailgating-parties/
I pressure cook my white baking potatoes. I wrap them in foil and add about 1/2 cup water to pressure cooker; cook for maybe 10 minutes on 10 lbs pressure. So easy
Hi Deborah – thanks for sharing!
I want to cook a roast with mushroom soup and dried onion soup mix. I afraid that is not enough liquid and it will burn. Any suggestions for Instapot cooking ?
Hi Mary – yes, you will need to add some liquid. Here’s how I did pork chops https://www.pressurecookingtoday.com/easy-pork-chops-in-mushroom-gravy/
I just did my first recipe with chicken, potatoes and carrots, and simply spooned condensed cream of chicken soup over it, and it turned into a wonderful sauce. That’s all the liquid I needed.
Sounds like a delicious first recipe Nancy. Chicken will release a lot of liquid as it cooks, but typically I do add some liquid to get the process started. Just be careful with using condensed soup in the pressure cooker because if it settles to the bottom it can cause problems with achieving pressure.
I have had an electric pressure cooker for years. I make venison and beef stews, I will put frozen chicken in cooker and fill at least 1/2 way up with water , add salt and pepper then pressure for about 50 minutes. I want my chicken to fall off bone. When Chicken is done cooking I have my dumplings ready to roll out and cut and drop into chicken and broth then I just turn my cooker to brown so the broth will stay hot enough to cook my dumplings, I will add my butter and pet milk after dumplings are cooked. I have cooked beef, pork and deer roast with or with out gravy, My electric pressure cooker recommends to have 1/2 cup of any liquid when you are cooking. I also flour and brown my stew meat in my cooker on brown selection temp., then I add my beef broth and stir it really good before I close lid to pressure. After meat is done I add my vegetables and pressure them for a few minutes. I have used the brown gravy mix and add beef broth instead of water but I do add extra broth to mix so I would thicken to much then pour over my roast and pressure for 30 – 45 minutes how ever long it takes.
( This is correction to above reply. Computer corrected
an used wrong words. Sorry ) I add the extra broth so the gravy mix won’t thicken up to much.
What about the other way around? I found a recipe that calls for a pressure cooker, but I don’t own one. How would I convert this into a slow cooker recipe or something else?
Hi Marcus – there are so many slow cooker recipes on the internet, I would Google the recipe and add slow cooker. Then use the slow cooker recipe to help you adapt the recipe.
Can i get a pdf version
Here’s a link to a pdf version https://www.pressurecookingtoday.com/wp-content/uploads/2016/07/How-To-Convert-A-Recipe-Into-A-Pressure-Cooker-Recipe-Pressure-Cooking-Today.pdf. Have fun!
I use the slow cook button, high pressure. Cooks like a slow cooker would. No conversion needed.
Hi Lois – You can use the adjust button to slow cook on low (190-201°F), normal (194-205°F ) or high (199-210°F). Use the “+” and “-” buttons to increase or decrease the cooking time. The slow cook button doesn’t use pressure. Do you feel like it does a good job as a slow cooker?
How do you use the slow cooker mode on the power XL? Do I need a glass lid or just the pressure cooker lid that came with it? I’m looking for a scalloped potatoe recipe.
Hi Tami – you can use a glass lid or the lid that came with the pressure cooker. Many have a glass lid in their pots and pans that fits the pressure cooker. Here’s my pressure cooker scalloped potato recipe https://www.pressurecookingtoday.com/cheesy-potatoes-au-gratin/
Thanks for the PDF version.
Thanks for this post. I’ve been driving myself nuts trying to figure out how I could make my chicken and rice casserole in the PC. I just got it 2 days ago and have made a roast, meatloaf wit tators, a French toast dessert and now it’s full of soup bones for bone broth.
I know lots of people who mix their chunked chicken with the rice and add whatever else, but I make mine where the rice is the bottom, then 2-4 chicken breasts (whole) and covered with cheese soup. I guess slicing the chicken would work the same and it wouldn’t be all mixed in with the rice. I will have to give this a try later in the week. I also think I will brown the chicken a bit before I put it together. It would be nice to have it done in under 30 mins vs 2 hrs!
Thanks Brooke – so will you put the chicken in a bowl/pan and put it on a tall trivet to keep it separate from the rice?
I have a recipe that is white rice mixed in cream of chicken soup and then has chicken breast with lipton onion soup mix sprinkled on top. In the oven it takes about 1 hr. 15 min. I was hoping to find a way to cook in the pressure cooker. I originally thought pot in pot method since the soup wouldn’t be liquid enough, but now I am concerned with the different cook time between the chicken and the rice mixture. Any suggestions?
Hi Katrina – if you dice the chicken the cook time is the same as white rice – 3 minutes with a 10 minute npr. You would need to add liquid to the soup for sure. Here’s a pork chop recipe that will help with conversion https://www.pressurecookingtoday.com/easy-pork-chops-in-mushroom-gravy/ – Rather than layer it, I would just stir it all together. Let me know how it goes 🙂
I am new to pressure cooking, for years i only used my 30 year old pressure cooker canner to can my garden and favorite meats. I am excited to learn and try out my new electric pressure cooker. Looking forward to new quick and easy meals for 2.
I am just learning to use this wonderful cooking tool; I want to make a soup mix in the pressure cooker using the bagged mix and adding some carrots and a can of white beans to the mix. It has a dry mix base and says to add 8 cups of water for the stove top method. I am thinking that is way too much water for the pressure cooker and I am adding cooked turkey from Thanksgiving meal to the soup. I am not sure on time and how much water to use. Also, would the dry base in the mix clog up the bottom of the pot and make it not come to pressure? HELP! I want to make this tonight for dinner.
Thanks for your help in advance. Love your site!
Hi Tatchie – it would really depend on how much thickening is in the mix. Where in the ingredient list does corn starch or similar fall? I think I would still use the 8 cups water and then if you need to thicken it at the end, make a corn starch slurry. Let me know how it goes 🙂
I’m a late in life cook and it has been a learning curve for me for pressure cooking. These were ubiquitous, stovetop versions, in my youth in the 1950’s, the microwave of that era. But I just can’t get the succulence and mouth feel from roast-cut meats cooked in the pressure cooker as I can from conventional oven roasting. I’ve tried browning, and a 5-minute broiling after cooking. As you said, you have to pick the right recipe and use the right tool. Soups, stews, casseroles that include lots of liquid, rice, root veg all excellent. Stuffed green peppers were a snap using the PC to cook the rice, then the peppers. Any thoughts on this? Tips? I think I need to beware of using excessive fluid AND overcoooking. Many online recipes just say, for instance, cook a pork roast for 50 minutes but I had a 1.2 pound roast that would have been far overcooked. I had to search for a PER POUND guide! And I liked your comment about natural release. It’s difficult to establish a repeatable procedure when you naturally release since it’s impossible to know how much more cooking is happening. Thanks for a VERY helpful post! Lots of of misinformation out there that is too sales oriented.
Hi Frank – sounds like you’re having great success with the pressure cooker. I’m glad you found my post helpful! I find a roast really is one of the hardest things to get just right in the pressure cooker because of the varying sizes and quality of the meat. It may be that you really just prefer a baked roast and you’ll never quiet be happy with a pressure cooker roast.
Thanks,the recipes seems fairly easy to follow. I’m new at this and at my age, you would think I gave up on learning new things. But, pressure cooker cooking has been a way I have wanted to be able to do so,thank you
Hi Jane – you’re never too old to learn new things for sure. Have fun!
Hi Barbara! My IP arrives tomorrow. I’m excited and nervous because I’m a cook who follows recipes to a “T.” The first meal I’ve decided to try is the Tex-Mex Chili Mac. Thank you for posting it. Warm regards, Dee Ann
Thank you Barbara !! Awesome post. I love your site and have learned so much from you. Today’s post is the cherry on top. I’m totally in love with my two Instant Pots. Looking forward to learning even more from you.
Thanks so much Sarah! So glad I could help you enjoy your Instant Pots. Anything in particular you’d like to see on PCT?
I would love for you to help me convert this one pot chili Mac!
http://damndelicious.net/2014/03/15/one-pot-chili-mac-cheese/
My family loves it and it seems like it would make a great pressure cooker meal! Thanks!
Hi Jordan – here’s a similar recipe. You’ll just need to change a few of the ingredients https://www.pressurecookingtoday.com/tex-mex-chili-mac/ 🙂
I purchased my Instant Pot before Christmas and I found your website.
My husband always gets a bit nervous when I try new recipes (because I’ve had some bad luck with some recipes from books in the past), but every one of your recipes has turned out very good, “husband approved” and worthy of repeating. We’re self-employed and sometimes get home too late and the Instant Pot has come to the rescue many times. I love the quickness of it and it’s the only way I make rice now too. Thanks for posting your notes on converting recipes. I’ve often wondered about cook time or how much liquid to use and I’ve been doing what you suggested by finding a similar recipe and adjusting my ingredients.
Thanks again. Happy cooking!
Hi Lisa – so glad I could help take some of the stress out of dinner. Sounds like you’re doing everything right. Thanks for letting me know you’re enjoying my site!
I really appreciate your website, it’s helped me learn how to use my Insta Pot. And thanks for this information, I’m keeping it where I can find it again!
Thank you excellent info I got my IP on Prime day and I do love my slow cooker. I have enjoyed all the things I have made in my “PotSki” that’s what I named it. I made a pasta dish, a Mongoli Beef dish, hard cooked eggs twice, and this morning made Beets for a beet salad tonight. I’m having so much fun cooking now. Again thx
How about posting a “printable’ version of this article?
Great suggestion Jack. I added a link to a printable version in the keep a notebook section.
Where is the keep a notebook section? Can not find it
Near the end of the post right after Should I do a natural or quick pressure release?
So very helpful, Barbara! Thank you.
Thank you, thank you, THANK YOU for such a detail, information filled post! I’m learning as I go when trying to adapt recipes-especially slow cooker ones- for the pressure cooker. It’s been lots of fun. I’m going to take your advice and dedicate a notebook specifically to pressure cooker notes-easier than scribbling stuff on a piece of paper, sticking it in my miscellaneous folder and then wondering where the heck it went? I haven’t tried my Instant Pot yet so will be using your post on what the buttons mean since it’s got more functions than the Cuisinart one.
Thanks again Barbara! 🙂